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As the sun shines brighter and the days grow longer, the bounty of summer produce becomes a delightful centerpiece of seasonal cooking. One such dish that encapsulates the essence of summer is the Sunny Harvest Sauté. This vibrant recipe combines a medley of fresh vegetables, showcasing the best flavors and nutrients that the season has to offer. It's not just a meal; it's an experience that invites you to savor the warmth of the sun through every bite.

Summer Squash & Corn Sauté

Celebrate the flavors of summer with the Sunny Harvest Sauté! This vibrant recipe combines fresh summer squashes, sweet corn, colorful red bell peppers, and fragrant garlic, creating a delicious medley that embodies the essence of sunny days. It's not only easy to prepare but also packed with nutrients. Perfect for warm evenings, this dish can be a stand-alone delight or paired with grilled proteins and grains. Discover the joy of seasonal cooking and enjoy a nourishing meal that truly delights the senses.
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Ingredients
  

2 medium summer squashes (zucchini or yellow squash), sliced into half-moons

1 cup fresh corn kernels (approximately 2-3 ears of corn)

1 red bell pepper, chopped

1 small onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon paprika

Salt and pepper to taste

¼ cup freshly grated Parmesan cheese (optional)

Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Vegetables: Begin by washing your summer squash and cutting them into half-moon slices. Shuck the corn and carefully remove the kernels from the cob. Chop the red bell pepper and dice the onion. Mince the garlic and set everything aside.

    Heat the Pan: In a large skillet, heat the olive oil over medium heat. Allow the oil to warm for about 1 minute.

      Sauté the Aromatics: Add the diced onion to the pan and sauté for about 3 minutes until it begins to soften. Then, add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.

        Add Vegetables: Toss in the chopped red bell pepper and sliced summer squash. Stir well to coat the vegetables in the olive oil. Cook for about 5 minutes, or until the squash begins to soften.

          Incorporate Corn: Add the fresh corn kernels to the skillet. Sprinkle in the thyme, paprika, salt, and pepper. Stir everything together and let it cook for another 3-4 minutes until the corn is heated through and the squash is tender but still slightly crisp.

            Finishing Touches: If desired, sprinkle the sauté with freshly grated Parmesan cheese and give it a gentle stir to combine. Turn off the heat and let the dish sit for a minute to allow flavors to meld.

              Serve and Garnish: Spoon the sauté onto serving plates and garnish with fresh basil leaves for a pop of color and added flavor.

                Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings